LA CREMINA DEL CAFFE PARTENOPEO (NEAPOLITAN COFFEE CREAM)
A frothy, foamy coffee like you get at Italian coffee bars. Sugar is hand whipped with the first drops of coffee out of an Italian mocha to get that creamy head like that of an espresso steam press machine. Read through the instructions of the recipe first to familiarize yourself with the method so you get the hang of it before starting. Put a dollop or two on top of your coffee.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 10m
Yield 8
Number Of Ingredients 2
Steps:
- Whisk sugar and hot espresso together in a small bowl. Whip coffee and sugar vigorously and continuously until a cream forms with a pale, caramel color, 5 to 6 minutes.
Nutrition Facts : Calories 24.2 calories, Carbohydrate 6.2 g, Sugar 6.2 g
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